Chef Julie Sahni, who runs an Indian cooking school on Clark Street in addition to writing many cookbooks, talks to the NY Times:
NY Times: Q: On a trip to Kalustyan’s a while back I bought a package of fenugreek seeds because they looked and smelled interesting. One problem: I have no idea what to use them for. Help?
A: Fenugreek seeds are highly prized for their digestive properties and sweet maple-like aroma, when roasted or fried. Use them to flavor legumes, meat and vegetables.
